This vegetarian-friendly dish features fresh mushroom ravioli paired with a decadent lemon sauce. If you’ve been wanting to create your own pasta, you have to try this recipe. We promise it doesn’t take all day to make our mushroom ravioli with lemon sauce, and you are sure to impress your dinner guests with this decadent pasta dish.
Mushroom Ravioli with Lemon Sauce Recipe
A luxurious Mushroom Ravioli with Lemon Sauce recipe which pairs fresh mushroom ravioli with a decadent lemon pasta sauce.
Ingredients
For the pasta dough
- 2 cups All-purpose Flour
- 2 Eggs, large
- 2 tbsp Olive Oil
- 1 tsp Salt
For the mushroom filling
- 2 cups Mushrooms, sliced
- 1 Onion, medium, chopped
- 2 cloves Garlic, chopped
- 2 tbsp Ricotta Cheese
- 2 tbsp Parmesan Cheese
- 2 tbsp Butter
- 1 tbsp Olive Oil
- 1 sprig Thyme
- 1 sprig Rosemary
- Salt, to taste
- Black Pepper, to taste
For the lemon sauce
- 2 tbsp Butter, unsalted
- 1 ½ tbsp Lemon Juice
- 1 ½ tbsp White Wine
- 2 tsp Shallot, finely diced
- Lemon Zest, from one lemon
- 1 tsp Garlic Powder
- Salt, to taste
- Black Pepper, to taste
For garnish
- Fresh Parsley
- Asparagus tips, Steamed
- Parmesan cheese, grated
Instructions
Make the pasta dough
- Add flour, oil, salt, and eggs to the bowl of a stand mixer.
- Mix them on low speed until they are incorporated.
- Knead the dough with the dough hook until smooth. Gradually add water if it looks a little too crumbly.
- Once the dough is formed, wrap it in plastic wrap and refrigerate it for an hour.
Make the mushroom filling
- Meanwhile, heat olive oil and butter in a pan over medium heat.
- Add onion and sauté until translucent or for two minutes.
- Add garlic and toss in the mushrooms, thyme, and rosemary in the same pan.
- Season with salt and pepper to taste.
- Let the filling cool to room temperature and remove the sprigs from the fresh herbs.
- Add ricotta cheese and refrigerate the filling for 30 minutes so it can solidify.
Assemble the mushroom ravioli
- Divide the dough into four pieces.
- Roll out each piece of dough into paper-thin sheets with a rolling pin or a pasta machine.
- Dust a clean work surface with flour and lay down a single sheet of pasta.
- Place about 1 teaspoon of the cold filling, continue adding filling about three inches apart.
- Add another sheet of dough over the filling.
- Cut each individual ravioli, ensuring they have a tight seal.
- Set them aside on parchment paper and cover them with plastic wrap.
- Let them rest in the fridge.
Make the lemon sauce
- Meanwhile, make the lemon sauce by heating butter in a pan medium-low heat.
- Add shallot and sauté it, then remove the pan from the heat and deglaze it with white wine.
- Add the lemon juice and lemon zest to the pan and whisk it until it starts to thicken.
- Season with garlic powder, and salt and black pepper to taste.
- Serve the mushroom ravioli with lemon sauce
- Boil the ravioli for about four minutes.
- Drain them with a slotted spoon and coat them in the lemon sauce.
- Serve with parsley, parmesan, and cooked asparagus on top.
Notes
- If you don’t have time to make the ravioli, use frozen ones and cook them according to the package directions.
- You can prepare the lemon sauce ahead of time.
Nutrition Estimate
Calories: 417kcal | Carbohydrates: 55g | Protein: 14g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 89mg | Sodium: 681mg | Potassium: 351mg | Fiber: 3g | Sugar: 3g | Vitamin A: 210IU | Vitamin C: 6mg | Calcium: 98mg | Iron: 4mg
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If you like this post, then we definitely recommend checking out our Brown Butter Sage Ravioli Recipe post.